Hey everyone, brewing a dry stout tomorow, as per jamils recipe in BYO a couple months ago. Its going to be about 1.042 OG and I am using wyeast irish ale yeast.
Jamil says ferment at 65, so I will attempt to hit this target with reasonable accuracy.
I am just wondering what room temperature should be alright to leave this baby in. I assume, based upon my OG and yeast choice that it will heat up about 4 degrees. If I should look for a room/area in my house that is holding aproximately 61 degrees farenheit, would this be correct and safe?
room temp (61) + fermentation heat (4) = Jamils suggested fermentation temp of 65 degrees, no? would the beer heat up more than 4 degrees farenheit?
I have not completed my fermentation chiller yet, and wish to nail this brew...
thanks for the help!